FOOD TECHNOLOGY

Detailed explanation-1: -Enzymes in vegetables are deactivated by the blanching process. Blanching is the exposure of the vegetables to boiling water or steam for a brief period of time. Then the vegetables must be rapidly cooled in ice water to prevent them from cooking.

Detailed explanation-2: -Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.

Detailed explanation-3: -In some of the fruits and vegetables poly phenol oxydase enzyme is responsible for discoloration in presence of oxygen, hence it needs to be inactivated by blanching pretreatment, before futher processing of fruits and vegetables to maintain its original colour after processing.

Detailed explanation-4: -Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme action which can cause loss of flavor, color and texture.